{"id":717,"date":"2026-07-03T09:07:37","date_gmt":"2026-07-03T09:07:37","guid":{"rendered":"https:\/\/www.shinzo.com.sg\/?p=717"},"modified":"2026-07-07T05:32:29","modified_gmt":"2026-07-07T05:32:29","slug":"road-to-shokunin-interview-with-head-chef-patrick-tan","status":"publish","type":"post","link":"https:\/\/www.shinzo.com.sg\/?p=717","title":{"rendered":"Road To Shokunin &#8211; Interview with Head Chef Patrick Tan"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Mahatma Gandhi\u2019s quote to <em>\u2018learn as if you were to die tomorrow\u2019<\/em> encompasses Chef Patrick Tan\u2019s learning journey in the culinary world. His desire to gain knowledge led him to leave his comfort zone in an Izakaya to join Nogawa Japanese Restaurant, helmed by the distinguished Chef Yoshio Nogawa-san himself.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Apart from Nogawa, he is also known for shaping the culture at many renowned fine dining Japanese restaurants in Singapore, including the Sushi Jin by Les Amis Group, Sushi Chiharu and now, Shinzo Japanese Cuisine.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\">When asked what inspired him to delve in the fine arts of a Shokunin, he simply replied, \u201cI just wanted to learn how to make sushi. It\u2019s just as simple as that. As a young man, I didn\u2019t think much beyond that. I just followed my heart and trusted my gut.\u201d He decided to join Nogawa as he felt that it was the pioneer in fine dining Japanese Omakase in the 80s. \u201cTo be the best, you must learn from the best.\u201d is a belief Chef Tan holds steadfast.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.shinzo.com.sg\/wp-content\/uploads\/2026\/07\/20260515_192552.jpg\" alt=\"\" class=\"wp-image-718\" srcset=\"https:\/\/www.shinzo.com.sg\/wp-content\/uploads\/2026\/07\/20260515_192552.jpg 768w, https:\/\/www.shinzo.com.sg\/wp-content\/uploads\/2026\/07\/20260515_192552-225x300.jpg 225w, https:\/\/www.shinzo.com.sg\/wp-content\/uploads\/2026\/07\/20260515_192552-18x24.jpg 18w, https:\/\/www.shinzo.com.sg\/wp-content\/uploads\/2026\/07\/20260515_192552-27x36.jpg 27w, https:\/\/www.shinzo.com.sg\/wp-content\/uploads\/2026\/07\/20260515_192552-36x48.jpg 36w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">At Nogawa, this quality was imbued into him, which shaped him into the <em>Itamae<\/em>, the head chef of a sushi restaurant, he is today. He was taught that sushi chefs should not only focus on the quality of the food, but also cultivate a sense of comfort and warmth during the meal. Chef Tan believes that one of the greatest highlights of the Shinzo experience is the intimate setting of the restaurant, which allows the guests to have a unobstructed view of the kitchen. \u201cPeople often come to Shinzo as strangers but leave as friends. They share sake and have a good time together.\u201d He proceeds to mention that the counter at Shinzo was a replica of the ones in Japan, which is his favourite thing about Shinzo as it allowed him to reminisce about his time spent in the country, reminding him that he had finally reaped the fruits of his strenuous training as sushi shokunin.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u201cThey would test your skills. If they think you\u2019re capable, then you can serve the customers. But before that, it\u2019s mostly just preparation until you can prove yourself.\u201d he talked about his training experience at Nogawa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Learning how to make sushi was a completely different experience than working at an Izakaya. It took him 4-5 years before he could finally serve his first customer at Nogawa. Fast forward to the present, he\u2019s the head chef of Shinzo, in charge of curating the Omakase menu daily and choosing only to serve the freshest produce imported from Japan.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1024\" height=\"720\" src=\"https:\/\/www.shinzo.com.sg\/wp-content\/uploads\/2026\/07\/unnamed.webp\" alt=\"\" class=\"wp-image-719\" srcset=\"https:\/\/www.shinzo.com.sg\/wp-content\/uploads\/2026\/07\/unnamed.webp 1024w, https:\/\/www.shinzo.com.sg\/wp-content\/uploads\/2026\/07\/unnamed-300x211.webp 300w, https:\/\/www.shinzo.com.sg\/wp-content\/uploads\/2026\/07\/unnamed-768x540.webp 768w, https:\/\/www.shinzo.com.sg\/wp-content\/uploads\/2026\/07\/unnamed-24x17.webp 24w, https:\/\/www.shinzo.com.sg\/wp-content\/uploads\/2026\/07\/unnamed-36x25.webp 36w, https:\/\/www.shinzo.com.sg\/wp-content\/uploads\/2026\/07\/unnamed-48x34.webp 48w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Experience Premium Sashimi at Shinzo Japanese Cuisine<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">At Shinzo Japanese Cuisine, every sashimi platter reflects our dedication to authenticity, freshness, and craftsmanship. Our chefs carefully select premium seafood from trusted suppliers to ensure every slice delivers exceptional flavour, texture, and quality.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Whether you prefer buttery otoro, delicate hirame, sweet scallops, or a chef-curated omakase experience, each dish is prepared with precision and respect for traditional Japanese techniques.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you&#8217;re ready to explore the true artistry of sashimi, we invite you to visit Shinzo Japanese Cuisine and savour an unforgettable Japanese dining experience where every slice tells a story of freshness, craftsmanship, and passion.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mahatma Gandhi\u2019s quote to \u2018learn as if you were to die tomorrow\u2019 encompasses Chef Patrick Tan\u2019s learning journey in the culinary world. His desire to gain knowledge led him to leave his comfort zone in an Izakaya to join Nogawa Japanese Restaurant, helmed by the distinguished Chef Yoshio Nogawa-san himself. Apart from Nogawa, he is [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":714,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_angie_page":false,"_eb_attr":"","page_builder":"","footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-717","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fine-dining","category-food-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Road To Shokunin - Interview with Head Chef Patrick Tan - Shinzo Japanese Cuisine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.shinzo.com.sg\/?p=717\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Road To Shokunin - Interview with Head Chef Patrick Tan - Shinzo Japanese Cuisine\" \/>\n<meta property=\"og:description\" content=\"Mahatma Gandhi\u2019s quote to \u2018learn as if you were to die tomorrow\u2019 encompasses Chef Patrick Tan\u2019s learning journey in the culinary world. 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